What should I do different when cooking fresh from garden vegetables?

It's year 3 on my asparagus, so I'll be harvesting this year. I can tell already the asparagus is much thicker than what I'd find in a store.

I remember when steaming green beans, I had to steam for literally twice as long compared to from the store to not have them feel stringy and fibrous.

I plan to sautee the asparagus; Any tips on what to do different?

submitted by /u/ZeusThunder369
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